• Corned Beef-Cured Atlantic Salmon


Corned Salmon

By Andrew Zimmern

Swap out the traditional corned beef and cabbage for this salmon cured with fresh dill, parsley, lemon zest, pickling spice and Irish whiskey.


Corned Beef-Cured Salmon

Servings: 6 to 8


  • 1 side of trimmed and cleaned salmon filet, about 3 pounds, skin on, pin bones removed
  • 1/2 cup minced parsley
  • 1/2 cup minced dill
  • 3 tablespoons minced shallot
  • Zest of 1 lemon
  • 3 ounces Irish whiskey
  • 4 tablespoons of Pickling Spice
  • 1/3 cup kosher salt
  • 1/2 cup sugar
  • 1/4 cup brown sugar


16 to 18 hours before…

Place the salmon skin down in a large rectangular non-reactive container.

Place the pickling spice into a spice grinder and grind. Combine ground pickling spice with all the other ingredients in a mixing bowl. Stir to combine. Pack onto the exposed surface of the salmon.

Cover with plastic wrap and refrigerate for 16 to 18 hours.

Remove salmon from the cure. Wipe with a damp towel and remove the skin.

Trim and portion.

Place a 14-inch non-stick pan over high heat. Add 2 tablespoons of butter and when foaming, place the salmon pieces, cured side down into the pan.

Cook until a nice crust forms, 3 to 5 minutes. Flip and cook for 30 seconds on the other side. Do not overcook!

Serve with colcannon and a drizzle of balsamic vinegar.

Photograph by Madeleine Hill. 

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